The UK’s First Tigella Kitchen Bar Opens in London

A unique concept where Italian tradition and innovation blend perfectly

Manitoba Tigella opens on New Oxford Street London this September, serving authentic Italian cuisine with a focus on tigella, a traditional disc shaped stuffed bread from Northern Italy.

Originating from the chestnut forests of the Apennine mountains in the Emilia Romagna region of Italy, the tigella at Manitoba is prepared in accordance with rural customs, by hand and with all natural ingredients.

The dessert menu includes the Panne Cotta e Fragole(strawberry coulis and lemon streusel – £4.95) is a light and refreshing summer dish or for a taste of traditional Italy the indulgent Tiramisu (with coffee and dark chocolate – £4.80) should please.

Manitoba Tigella will be open from Monday to Sunday serving breakfast, lunch and dinner. In the morning Londoners will be spoilt with the choice of fresh Italian coffee and authentic cakes and biscuits, which are freshly made on site everyday. A large selection of drinks will be available, from artisanal Italian beers, to specially selected wine from the Mediterranean peninsula; Sauvignon Blanc Mezzacorona (£23.50), Peppoli Chianti Classico (£35.50) and Bellavista Franciacorta Brut Vintage (£82.00).

The development of the restaurant has been supported by professional consulting team Sagitter One, who have previously worked on London restaurants C’Alice and Mister Lasagna. Split over two levels, the space is sleek and sophisticated. A main feature is the large counter, which leads to a spectacular cooking theatre, where customers can admire first-hand the preparation of the ‘tigella’.

-ENDS-

Manitoba Tigella

82 New Oxford Street

London, WC1A 1HB

020 7436 8231 / www.manitobatigella.com

Opening Hours:

Monday – Friday 7:30am – 22:30pm

Saturday 11:00am – 22:30pm

Sunday 11:00am – 21:30pm

Twitter: @ManitobaTigella

Instagram: ManitobaTigella

www.facebook.com/ManitobaTigella

For press enquiries and further information on Manitoba Tigella please contact:

Tigella originates from the chestnut forests of the Apennine mountains of Emilia, which were abundant in clay that, once mixed with refractory earth, water and a special grinded stone, was shaped in a terracotta disc and hardened beneath a mantle of smouldering cinder. The name of the disc was “tigella”. Tigella, placed under the embers of a domestic fire until it was warm would be used to cook small pastry dishes, that were originally referred to as “Crescentine” and then later “tigelle”, named after the terracotta disk in which it was made. The baking was very specific, it effectively occurred in layers. In other words dried out chestnut leaves were laid out between one “tigella” and the other.
Manitoba Tigella has been founded by brothers Nicola and Michele Buono.